Yields 6 servings
1 medium head of green cabbage- core removed and sliced
1 thick slice of ham - I purchased the ham from Whole Foods - diced
1/2 sweet onion - small dice
2/3 cup split peas
1/2 cup wheat berry (can be replaced with brown rice but cook the soup for longer if replace with brown rice)
2 medium yukon gold potatoes - peeled and diced
3 tablespoons olive oil
4-5 cups stock (I mixed chicken and beef stock)
Salt + Pepper
1 tablespoon Caraway seeds
1 teaspoon anise seeds
Heat oil in a large pan or dutch oven, saute the onions with salt.
Add the ham and cabbage, season well with salt and pepper.
Once this has cooked for about 5 minutes, add the stock, potatoes, split peas, wheat berry, caraway seeds, and anise seeds.
Again season well with salt and pepper.
Make sure when cooking large stews, soups, and dishes that every layer of the cooking process is seasoned with salt and pepper.
Bring this to a boil, lower the heat to low and cover the pan.
Let this cook for 25-30 minutes.
Once the split peas and wheat berries are tender, turn the heat off and let this soup sit covered for 1-3 hours.
To serve, warm and enjoy!